Past Recipes
Chorizo-Spiced Cod

Chorizo-Spiced Cod with Fire-Roasted Tomatoes, White Beans, and Toasted Sourdough

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Here, Chef Liz channels the flavors of rich, smoky Spanish chorizo into a cod recipe that's ready in just 30 minutes. She rubs the fillets with olive oil and chorizo seasoning—a blend of dried chiles, garlic, paprika, salt, and sugar—then bakes until tender and flaky. The fish is served over a base of fire-roasted tomatoes, onion, garlic, white beans, and spinach, plus garlicky toasted sourdough for scooping.

  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 610
  • Protein 37g
  • Total Carb 73g
  • Total Fat 16g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cod
    • 10 ounces
    • cod
  • fire-roasted tomatoes
    • 1 can
    • fire-roasted tomatoes
  • garlic
    • 2 cloves
    • garlic
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • white wine
    • 1/4 cup
    • white wine
  • chorizo seasoning
    • 1/2 teaspoon
    • chorizo seasoning
  • baby spinach
    • 3 ounces
    • baby spinach
  • sourdough bread
    • 2 slices
    • sourdough bread
  • white beans
    • 1 can
    • white beans
  • yellow onion
    • 1
    • yellow onion

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • 10" medium pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Drain and rinse white beans and pat dry with paper towel (this is a great task for a friend). Rinse spinach and pat dry with paper towel. Mince 1 garlic clove (leave remaining garlic clove whole for Step 4). Peel onion and cut into small dice. Halve sourdough slices crosswise on a diagonal (we cut on a diagonal for pretty presentation).

  2. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft and translucent, 3-5 minutes. Add minced garlic and up to half of crushed red pepper. Sauté, stirring, until fragrant, 1 minute more. Season with ¼ teaspoon salt; remove pan from heat and set aside for Step 5.

  3. Prepare chorizo cod

    Prepare chorizo cod

    While aromatics cook, line a baking sheet with foil. In a small bowl, stir together chorizo seasoning, 2 teaspoons olive oil, ¾ teaspoon salt, and black pepper as desired. Pat cod dry with paper towel, arrange in a single layer on 1 half of prepared sheet, and rub all over with chorizo-spiced oil. On other half of sheet, arrange sourdough slices in a single layer; drizzle with olive oil and season with ⅛ teaspoon salt.

  4. Bake cod and sourdough

    Bake cod and sourdough

    Bake cod and sourdough until cod is opaque and cooked through, and sourdough is toasted, 7-10 minutes (move on to Step 5—but don't forget to come back). Then, rub toasted sourdough all over with remaining whole garlic clove.

  5. Simmer tomatoes and beans

    Simmer tomatoes and beans

    While cod and sourdough bake, return pan with aromatics to medium-high heat, then stir in white wine. Cook until liquid is reduced by half, 1-2 minutes, then add fire-roasted tomatoes and their juices, white beans, ¾ teaspoon salt, and black pepper as desired. Simmer, stirring occasionally, until liquid is reduced by half, 5-8 minutes. Remove pan from heat and stir in spinach to wilt slightly.

  6. Plate chorizo-spiced cod

    Plate chorizo-spiced cod

    Divide fire-roasted tomatoes and white beans between serving bowls and top with chorizo-spiced cod. Serve with toasted sourdough. Dig in!

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